Pineapple Chutney I

Recipe Description

''Pineappla chutney. Use this chutney with any of dish with curries.''
* Makes 2 quarts


  • 1 cup green bell pepper|green pepper, in ¾-inch cubes
  • ½ cup onions, chopped in ½-inch pieces
  • 1 lb fresh tomatoes
  • 1 whole lemon
  • 1 whole orange
  • ½ cup black seeded raisins
  • 1 cup fresh pineapple, in ½-inch dice (or use canned tidbits)
  • 1 cup white vinegar
  • ½ cup granulated sugar|white sugar
  • ½ cup brown sugar#about brown sugar|dark brown sugar
  • 4 tbsp preserved crystallized ginger|candied ginger, cut in thin strips
  • 1 tbsp salt


  1. In a 1-gallon saucepan: combine green bell pepper|green pepper, onions, fresh tomatoes, in ¾-inch cubes, lemon, cut in ½-inch cubes with skin left on, orange, cut in ½-inch cubes with skin left on, black seeded raisins, pineapple, vinegar, granulated sugar|white sugar, brown sugar.
  2. About brown sugar|dark brown sugar, preserved crystallized ginger|candied ginger and salt.
  3. Simmer gently for 30 minutes.
  4. If mixture appears thick, add 1 cup pineapple juice.
  5. One teaspoon ginger|powdered ginger may be used in place of the preserved ginger.
  6. Pack in hot sterile jars.
This article uses material from the "Pineapple Chutney I" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License